Roy's Restaurant Review

: Founder-chef Roy Yamaguchi was one of the pioneers of Hawaiian Fusion cuisine and his mini empire of namesake restaurants has multiplied worldwide. You can depend on each branch to offer signature dishes as well as the creations of the local chef. Classics include blackened island ahi in a spicy-hot soy-mustard-butter sauce, hibachi-grilled salmon, and misoyaki butterfish, with its sweet ginger-wasabi infusion. There are steaks and such for the non-seafood lover, and a gluten-free menu, too. The hot, dark chocolate soufflé is the finale to target. Appetizers and drinks are $6 during “aloha hour” in the bar. Yamaguchi pays attention to his wine lists, featuring rare and unusual selections, many produced and bottled exclusively for Roy's.